French Onion Soup Galette
Enjoy this easy French Onion Soup Galette with caramelized onions, ricotta, and Gruyère in a flaky crust. Perfect for dinner parties or cozy nights in.
Equipment
- 1 Saute Pan
- 1 baking sheet
- 1 Rolling Pin
- parchment paper
- 1 pastry brush
Ingredients
- 2 large onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup broth
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cane sugar
- Salt and pepper to taste
- Fresh thyme
- 1/3 cup ricotta
- 1/4 cup grated Gruyère cheese
- 1 premade pie crust e.g., Pillsbury
- 1 egg for egg wash
Instructions
Preheat the oven:
- Preheat your oven to 375°F.
Caramelize the onions:
- In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook until softened and golden, about 20 minutes. Stir occasionally. Add broth, balsamic vinegar, cane sugar, and a pinch of salt. Continue cooking until the liquid is reduced. Remove from heat.
Prepare the pie crust:
- Roll out the premade pie crust on a parchment-lined baking sheet. Spread 1/3 cup of ricotta in the center, leaving about 2 inches around the edges to fold later.
Assemble the galette:
- Sprinkle freshly cracked black pepper over the ricotta. Top with the caramelized onions, the shredded Gruyère, and fresh thyme leaves.
Fold and brush the crust:
- Gently fold the edges of the dough over the filling, pleating as needed. Brush the crust with an egg wash for a golden finish.
Bake:
- Bake at 375°F for 20-25 minutes or until the crust is golden and flaky. Remove from the oven and let cool slightly.
Garnish and serve:
- Top with additional fresh thyme. Serve hot and enjoy!